Lentil & bacon soup

Lentil & bacon soup

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(99 ratings)

Prep: 5 mins Cook: 30 mins


Serves 3

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Nutrition and extra info

Nutrition: per serving

  • kcal493
  • fat19.1g
  • saturates6.6g
  • carbs50.6g
  • sugars7.3g
  • fibre7.7g
  • protein29.5g
  • salt1.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 70g packs pancetta cubes



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 carrot (about 120g), finely diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp ground cumin
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 garlic cloves, finely chopped
  • 1 chilli, sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 low-salt stock cubes
  • 250g red lentils, rinsed


  1. Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

  2. Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

  3. Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

  4. Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

  5. Serve the soup with a sprinkle of crispy lardons on top.

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Comments, questions and tips

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21st Sep, 2012
Made double the amount given this this evening really tasty. Used chopped back bacon instead of pancetta as I find them too fatty. Definitely make again!
18th Sep, 2012
Can you make this a day before eating and would it be ok for a starter at dinner party? thanks
16th Sep, 2012
I can't handle spicy food at all so would it be ok to omit the chillies from this recipe or would it be very bland???
20th Aug, 2012
Quick, cheap and tasty. Added half a leek instead of the onion. Absolutely gorgeous
19th May, 2012
Easy, tasty and filling.
7th May, 2012
Have had lentils in my cupboard for ages and didn't know what to do with them....Now I do!!! This is a fantastic soup, really tasty and filling with enough leftover for tomorrow..or later! Excellent, I will be making again :)
28th Apr, 2012
Very easy, very tasty and very hearty. I added 2 chillies and there seeds and it gave it a nice gentle kick.
25th Apr, 2012
@ Wobbly Bobbly: "Pancetta" or "Lardons" is the same as Bacon. Only difference is instead of coming in slices it's cubed meat - you could easily substitute chopped bacon rashers for them. Hope that helps! :) this looks amazing, have added it to my binder to try soon! :)
25th Apr, 2012
Excuse me, where is the bacon. As in lentil & BACON soup?


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